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In their James Beard award-winning tome, Mastering the Art of Southern Cooking, Nathalie Dupree and Cynthia Graubart aptly call spoon bread “the South’s answer to a soufflé.” This recipe is a very slight adaptation of one of their variations on this cornmeal-based dish, which is more of an airy casserole than a bread. Add a salad, and you have a light but satisfying meal, good for a simple supper or brunch. –Susan Puckett
A proper cubano sandwich is pressed flat until the weight of the griddle and the goo of the cheese seal shut the envelope into which the pork and ham have been stuffed. While most cubano recipes rely on roast pork shoulder, this sandwich, inspired by Eric Smith and Hector Ward at The Texas Cuban, is built on a base of roast pork tenderloin.
From "Southern Biscuits" by Nathalie Dupree and Cynthia Graubert. Our friend Barbara Morgan, from Covington, is a fabulous cook and entertains frequently. The ham biscuits can, of course, be served as soon as they are made, but when Barbara told me about freezing the biscuits with ham inside for cocktail parties, I was skeptical.